New menu for Panza’s 28 Tables

The summer menu for the new Panza’s 28 Table in Saratoga Springs, which launches Friday (6/22), has a variety of appealing prepartions, especially among the starters. I’ve got my eye on a salad with strawberries and chevre, others with pears and Gorgonzola, tomato with burratini and peaches with prosciutto.

Panza’s took over the downtown space, at 17 Maple Ave., about a month ago.

This week, dinner is served from 5 p.m. through Saturday. Starting Tuesday (6/26), dinner will be served from 5 p.m. Sunday through Thursday and from 6 p.m. Friday and Saturday. Call 226-0126 for information or reservations.

guess I am confused or missed something…..I thought that the guy (Ronny?) who orig. had 8 tables relocated to 17 Maple and opened 28 Tables? When did the Panza’s connection emerge and if so, what happened to Ronny??

If you think this is sticker shock, you may want to find out what you pay for “Polished Casual Dining” done well downstate, in Boston, Chicago, Washington, DC, New Orleans, San Francisco….need I go on?

Saturday at 5:30 we had pears salad, wild mushrooms. These were made better with the left over Blue Chips. Another great appetizer is the lamb meatballs, Wow!. Sauces for all the dishes we had including appetizers salads and entrees were deal makers. Roasted lamb entree’ was fantastic and so were the scallops. I believe the baby peas with the scallops is probably one of the most delicious uses/combos I have witnessed for either. Staff was great! Both me and my squeeze, would recommend 28 Tables.

Went in for dinner 6/23. Food was terrific; have the pork chop with the vinegar peppers. Best experience I EVER HAD with a front-of-the house staff. the manager– his name is David but he goes by and everyone seems to know him as Chooch–made our evening top notch. Gave us some background on the staff recruited and their plans for the restaurant. It’s a great space, nice bar and they should do well.
I am definitely returning.

Not sure why there are complaints about pricing. The restaurant business is tough with a high failure rate. Very hard to get financing. Consistency and quality are challenging to achieve. Especially when ingredients, food and people are involved. I want the restaurants I enjoy to be profitable and stay in business

We eat out at least once a week and want something delicious we wouldn’t prepare at home.

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